Seitan, Kale & Butternut Squash Stew

Seitan Kale and Butternut Squash Stew

Seitan, Kale & Butternut Squash Stew
Are you suffering from post-holiday food hangover? This Christmas, I didn’t eat as much junk food as I usually do, but I’m still feeling fairly sickened at the mere thought of anything chocolatey or cheesy. I just can’t with rich foods right now. Just! Can’t! All I want are vegetables and greens and grains. And this stew? Has plenty of these things. It’s the perfect antidote to post-holiday food hangover.

When I saw the original recipe in Whole Living, I planned on making it without any substitutions aside from omitting the chicken. But as I went through the grocery store, slowly I started making more adjustments in my head. Butternut squash is lower in calories than sweet potatoes–into the cart it went! I like kale more than collard greens–that went into the cart too. Instead of leaving the chicken out, what about replacing it with seitan? That sounded like a good idea, so I grabbed a package of that. And because I didn’t have brown rice in the pantry, I decided that rather than buying more, I’d use bulgur. The result is a stew that is both super healthy and, shock-of-shocks(!) substantive too. This is the kind of meal that keeps you full for a few hours. Not an icky full, mind you. A good, satisfied kind of full. Which is the kind of full you need when you’re trying to detox from Christmas.

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Seitan, Kale & Butternut Squash Stew

Prep Time

15 minutes

Cook Time

40 minutes

Total Time

55 minutes




  • 1 tbsp. olive oil
  • 8 oz. seitan, torn into bite-sized pieces
  • 1 onion, chopped
  • 2 stalks celery, diced
  • 1/4 c. apple cider vinegar
  • 1 1/2 lbs. butternut squash, peeled and diced
  • 6 cups vegetable broth
  • 1 small bunch kale, stems removed and chopped
  • 1 c. bulgur wheat
  • salt + pepper to taste


  1. Heat oil over medium-high heat in a large Dutch oven. Add seitan and cook until browned. Set aside.
  2. Add onion and celery to pot; cook until tender, about 5 minutes. Add vinegar and deglaze.
  3. Add butternut squash and broth to pot. Bring to a boil; reduce heat and simmer until squash is tender, about 15 minutes. Stir in kale and bulgur wheat; cook until kale is wilted. Add seitan, salt and pepper.


Yum this looks so colorful and hearty! Our bodies definitely let us know what we need so if you’re craving healthy foods – go with it. I think far too often we succumb to temptation and our body isn’t asking for (or needing) those things.

I always seem to crave fruits and vegetables after holidays and other times when I eat a lot of junk. And I weighed myself this morning & haven’t gained any weight since last week, so I guess it was good to go with this urge to eat healthy. 🙂

I think I need an entire bath full of kale right now!! We were so unhealthy over the holidays and are now onto a 30 day Paleo challenge. Its been a few days without cheese and I’m getting the shakes! Glad you are feeling better after the highlighting fiasco!

Yeah, I don’t think I could do that paleo thing. I try to stick to 90% clean cooking & 10% not-so-clean. Because without brownies… well, I don’t even want to think of being without brownies. So I need my bad 10%.

Good luck with the challenge!

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